***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. Hoss Bonaventure

    Donor
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    I would eat that
     
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  2. Dump

    Dump Orange Bowl Champion
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    thats your daddy more like it
     
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  3. a.tramp

    a.tramp Insubordinate and churlish
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    cool
     
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  4. devine

    devine hi, I am user devine
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    Bbq was a hit. It’s time for drinking games and cheesecake. Night fellas
     
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  5. Prospector

    Prospector I am not a new member
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    SPEAK AMERICAN MOTHER FUCKER!
     
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  6. cal

    cal BOATS
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    we’ve come a long way from boiled hot dogs circa 2018
     
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  7. bigred77

    bigred77 Well-Known Member
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    I'm just impressed devine owns an actual cast iron pan
     
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  8. Owsley

    Owsley My friends call me Bear
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    Alabama Crimson TideAtlanta BravesAtlanta UnitedTottenham HotspurGrateful Dead

    07E4DE2D-937A-4C03-AFBE-189702834393.jpeg

    Beef ribs getting ready for the smoke
     
  9. Hoss Bonaventure

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    Ok, I understood that
     
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  10. Baron

    Baron Well-Known Member
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    Smoke master devine, any tips to up the game on some smoked chicken wings that I’m doing today?
     
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  11. devine

    devine hi, I am user devine
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    Great question. I like to add a little bit of cayenne to give my buffalo sauce a kick. Don’t forget to post pics!
     
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  12. bro

    bro Hey Hermano
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    I can report it was fucking delicious
    :lick:
     
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  13. GGCD

    GGCD The most wasted of days is one without CUM
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    I've had a 7 pound butt defrosting in my fridge for 4 days and apparently that's not enough time as its still at least partially frozen.

    I'm smoking it anyway as it's already seasoned and ready to go, but how much time should I give it in the future? I figured 4 days for 7 pounds was extremely conservative.
     
  14. Owsley

    Owsley My friends call me Bear
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    I just thaw in cold water
     
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  15. GGCD

    GGCD The most wasted of days is one without CUM
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    Unfortunately it was already seasoned and ready to throw on the grill.

    It was defrosted on the outside, frozen on the inside. Didn't realize until I stuck my probe in.
     
  16. jbr

    jbr Well-Known Member
    Donor TMB OG

    Sous vide is perfect for thawing big cuts of meat.
     
  17. Owsley

    Owsley My friends call me Bear
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    97422CD2-D5B3-47A6-92E6-7517B56A4EEC.jpeg

    About 3 hours in at 250. Any concerns on it receding so quickly?
     
  18. Mr Mortisay

    Mr Mortisay Well-Known Member
    Arkansas RazorbacksTiger Woods

    No that’s pretty standard bone pull for beef ribs. It eventually stops receding
     
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  19. Owsley

    Owsley My friends call me Bear
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    Right on. First time doing beef ribs myself so I was just surprised to see it recede as quickly as it did.
     
  20. Mr Mortisay

    Mr Mortisay Well-Known Member
    Arkansas RazorbacksTiger Woods

    Bark lookin good too
     
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  21. Owsley

    Owsley My friends call me Bear
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    999F46A8-348F-4092-A353-5788679F2645.jpeg

    Just pulled at a little over the 5.5 hour mark. Wrapped and into the cooler for probably 3 hours.
     
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  22. Baron

    Baron Well-Known Member
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    How we lookin fam
     

    Attached Files:

  23. devine

    devine hi, I am user devine
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    Those look delicious. Garlic parm and?
     
  24. Baron

    Baron Well-Known Member
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    Spicy garlic Buffalo
     
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  25. undrtow

    undrtow learn to swim
    Donor
    Tiger Woods

    Smoked some thighs, legs, grilled corn on the cob, pasta salad, and pintos. Didn't take a pic because the 17 month old was ready to eat but it ended up being a delicious, simple meal
     
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  26. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    My Akorn is dirty but the grates are fresh.

     
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  27. Owsley

    Owsley My friends call me Bear
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    FCA62FE7-3237-48EA-806F-FAAF16805513.jpeg 4ECC6961-D96C-4269-B063-EC7BB4B63CC8.jpeg

    Very happy with my first result. Probably left them on for about half an hour too long, but they can’t all be perfect.
     
  28. Bishop

    Bishop Future Member
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    Found that the prob test is the best method to see if they are done. Meat thermometer should slide in like butter all over.
     
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  29. Owsley

    Owsley My friends call me Bear
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    This was my issue. The rib that you see still on the bone took longer than the other portions and since that was the prime cut, I waited until it was buttery to pull, so the other end got a bit done.
     
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  30. cal

    cal BOATS
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    codorniz just before putting over direct heat for the crisp

    [​IMG]
     
  31. infected donkey

    infected donkey Arkansas Razorbacks
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    Grilled some ribeyes for dinner tonight.
     

    Attached Files:

  32. Hank Scorpio

    Hank Scorpio Globex Corporation, Philanthropist, Supervillain
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    The 49ers sure sucked today mb711
     
  33. fish

    fish Impossible, Germany
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    That's some nice color to have before the flip for direct crisping. What temp were you running?
     
    cal likes this.
  34. cal

    cal BOATS
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    280°
     
  35. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Beef back ribs always feel like they're not worth the effort when you start to prep them. Then you eat one. Such a concentrated, fatty beef flavor. 3.5 hours at 325*

    They work for the wife and I, but I'd never try to cook some for a group.

    Ran some salmon for lunches while the ribs were resting.

    [​IMG]
     
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  36. Mr Mortisay

    Mr Mortisay Well-Known Member
    Arkansas RazorbacksTiger Woods

    Where do you guys find your Dino bone beef ribs? The grocery stores here just have beef baby backs. Do I need to call a butcher and specifically request them? Are they the beef equivalent of spare ribs?
     
  37. Joe Withabee

    Joe Withabee PS I have sifulus
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    If any of your stores sell the thin sliced short ribs, they will have plates in the back. Just go to the counter and request a plate of ribs.
     
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  38. Bishop

    Bishop Future Member
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    I've found mine only at 1 butcher shop around me. Call around.
     
  39. Volholic16

    Volholic16 Well-Known Member
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    Looks great. May have missed, what did you rub with? Also, oak chunks for the smoke? May try beef ribs or a tri tip this weekend.
     
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  40. Owsley

    Owsley My friends call me Bear
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    Rub was coarse pepper, salt, garlic powder, paprika, and cumin. Smoked with oak and cherry.
     
  41. 941Gator

    941Gator TMB's resident beach bum
    Staff Donor
    Florida Gators

  42. bigred77

    bigred77 Well-Known Member
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  43. One Two

    One Two Send it!
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  44. 941Gator

    941Gator TMB's resident beach bum
    Staff Donor
    Florida Gators

    Sorry, meant to add more to it. Yes, my buddy is opening a bbq spot, I’ll follow up in the upcoming months.

    upload_2020-11-17_13-45-9.jpeg
     
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  45. One Two

    One Two Send it!
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    What’s he going to call it? Devine’s?
     
  46. 941Gator

    941Gator TMB's resident beach bum
    Staff Donor
    Florida Gators

    gRub. We are on an island so he is going the “tropical” theme route. He is also Asian, so there might be some fusion dishes.
     
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  47. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Is it just me or do bbq places in general come up with the lamest names in the food industry? I have seen some really :facepalm: names. It is like if you asked a 5 year old what they would want to name a bbq joint.

    941Gator this is not directed at your buddy’s joint, it just got me thinking.
     
  48. 941Gator

    941Gator TMB's resident beach bum
    Staff Donor
    Florida Gators

    For sure but the cheesy branding works. I don’t hate gRub though. Not sure your average tourist will connect Rub with BBQ or even get the play on letters/words here but whatever.
     
  49. a.tramp

    a.tramp Insubordinate and churlish
    Donor
    Kansas State WildcatsTexas Rangers

    Yeah, gRub is nowhere even near the bottom half of BBQ names I have seen.
     
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  50. YNWA

    YNWA :feelsgoodman:
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    what island? Tmb island?
     
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